Tom Kitchin's Meat and Game (PDF)
(Sprache: Englisch)
With a focus on seasonality and the very best produce, Tom Kitchin's Meat and Game offers great recipes to try at home.
From venison to partridge, game is an increasingly popular subject, and Tom shows readers how to get the very best out of it, pairing...
From venison to partridge, game is an increasingly popular subject, and Tom shows readers how to get the very best out of it, pairing...
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With a focus on seasonality and the very best produce, Tom Kitchin's Meat and Game offers great recipes to try at home.
From venison to partridge, game is an increasingly popular subject, and Tom shows readers how to get the very best out of it, pairing the beautiful flavours with seasonal vegetables to create simple, fulfilling dishes. Alongside classic game recipes, the book also features delicious meat dishes, from steak to Barnsley chops. Recipes vary from simple salads, the ultimate 11's grouse sandwich and easy roasts to venison tartare or mallard en croute - you will be sure to find a recipe for every occasion within these pages.
From one-pot dishes to more elaborate presentations, this is a beautiful book highlighting the very best of British produce from one of Britain's most loved chefs.
From venison to partridge, game is an increasingly popular subject, and Tom shows readers how to get the very best out of it, pairing the beautiful flavours with seasonal vegetables to create simple, fulfilling dishes. Alongside classic game recipes, the book also features delicious meat dishes, from steak to Barnsley chops. Recipes vary from simple salads, the ultimate 11's grouse sandwich and easy roasts to venison tartare or mallard en croute - you will be sure to find a recipe for every occasion within these pages.
From one-pot dishes to more elaborate presentations, this is a beautiful book highlighting the very best of British produce from one of Britain's most loved chefs.
Autoren-Porträt von Tom Kitchin
Tom Kitchin is Scotland's youngest Michelin starred chef proprietor, having achieved a star at only 29 years old. Before opening his own restaurant, The Kitchin, his culinary CV extends from early training at the Gleneagles Hotel to experience at some of the world's best restaurants such as La Tante Claire, Guy Savoy and Michelin Le Louis XI. He is a previously published author, with two books: From Nature to Plate and Kitchin Suppers.He has become a well-known face on British television, having regularly appeared on BBC's Saturday Kitchen and The One Show, UKTV's Food Market Kitchen, BBC2's The Great British Menu and appeared as mentor on The Chef's Protégé. He has also appeared alongside some of the UK's most renowned chefs as a judge on Masterchef Final Chef's Table panel.
He writes a weekly column in the Spectrum supplement of The Scotsman.
Bibliographische Angaben
- Autor: Tom Kitchin
- 2017, 1. Auflage, 288 Seiten, Englisch
- Verlag: Bloomsbury UK
- ISBN-10: 1472937783
- ISBN-13: 9781472937780
- Erscheinungsdatum: 24.08.2017
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- Dateiformat: PDF
- Größe: 81 MB
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Sprache:
Englisch
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